5,138 classic recipes

Vegetarian eggplant and mushroom stroganoff with balsamic-wine saute, garlic, cream of mushroom soup, and paprika. A meatless take on the Russian classic served over rice or fettuccine.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Deep-dish rhubarb strawberry pie with a flaky shortening crust, fresh fruit filling spiced with cinnamon and cloves, and a sugared lattice top. The classic spring-into-summer pie baked in a square dish.

Escalloped oysters layered between buttery bread and cracker crumbs, moistened with oyster liquor and cream, baked into a golden seafood casserole. Classic American.

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Caramel-orange Bûche de Noël assembly with Grand Marnier buttercream, almond sponge, and pastry cream filling. The classic French Yule log cake for Christmas.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Pesto white pizza spreads a parsley-basil pesto over pizza dough, tops it with a creamy ricotta-mozzarella blend and fresh Roma tomato slices. A red-sauce-free alternative to the classic.

Classic ranger cookies packed with crisp rice cereal, flaked coconut, and chopped dates for triple texture in every bite. Crunchy outside, chewy middle. Bakes a batch in about 25 minutes.

Fresh strawberry pie piles two pints of glazed whole berries into a baked pie shell, then crowns the lot with real whipped cream. A summer-stand classic with no fillers and no fuss.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Spiced chocolate layer cake with coffee, cinnamon, and cloves, frosted with cinnamon whipped cream. A rich, warmly spiced twist on classic chocolate cake.

Cherry pineapple upside-down cake with brown sugar glaze, pineapple rings, maraschino cherries, and a coconut-vanilla scented cake. A retro lower-fat take on the classic.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.